Ingredients
- 15 small new potatoes you can find these in a can with canned veggies, about 2 cans
- 1/4 cup sugar
- 1/4 cup butter
- 2 tbsp. water
Preparation
- Drain potatoes and pat dry.
- In a large skillet cook the sugar on medium-low heat until completely melted. DO NOT STIR!
- When melted and slightly darkened around the edges, add the butter and stir until it becomes kind of a syrupy mixture.
- Add the potatoes and a little bit of water (if the mixture starts to stiffen and form lumps turn the heat up and it will melt again).
- Moving the skillet around, gently cover each potato in the mixture, continuing to cook for about 6-8 minutes.
Notes ***UPDATE: We have actually found that it is easier to add the sugar and butter in the pan at the same time (omit the water completely) and let it all melt together until the sugar dissolves and turns a deep caramel color. This way you can actually stir it without ruining it. In fact, it is best if you stir it often so it doesn’t burn. This isn’t the “authentic” way but we have found the end result is the same!
